Stewed Rabbit with Onions

Ingredients

• 1.5 kg rabbit (1 rabbit)
• Salt
• black pepper (freshly ground)
• 400 g onions
• 1 head garlic
• 2 Potatoes
• 1 Carrot
• 2 Tomatoes
• 6 tbsp Olive oil
• 2 tbsp chopped parsley
• 0.25 l meat broth
• 2 Bay leaves
• 200 ml dry white wine
• 20 ml brandy
• 4 figs

Instructions

1. 1.

   Cut the rabbit into 8 portions and rub with salt and pepper. Peel the onions and cut them lengthwise into wide strips. Separate the cloves from the garlic head without peeling. Peel the potatoes and cut them into strips. Peel the carrot and dice it small.

2. 2.

   Briefly blanch the tomatoes, peel, quarter, seed, and chop them. Brown the rabbit pieces in a pot with hot oil all around, then remove them.

3. 3.

   In the same oil sauté the garlic cloves (with skins), add onions, cook until translucent, then add remaining vegetables and parsley and stir. Place the rabbit pieces on top of the vegetables, pour in broth, add bay leaves, season with salt and pepper, and simmer for about 45 minutes over low heat.

4. 4.

   About 10 minutes before finishing, drizzle wine and brandy over the dish and add halved figs. Serve with a robust white wine and country bread.